I have my first batch bottled - 5 days now at an average of 78ish degrees. I took a bottle down- looked at it- looked amazing- see through- clear. Wrote on the cap so I could honor the moment and save my first cap- (1st test beer) and rechecked the brew- and it had some floating stuff in the bottle- the beer was swirling around a little when I moved it around.

I know you can expect some sediment- of course- its homebrew- but is what im seeing- the yeast riled up - re-attacking whatever sugar might be left in the bottle?

After 5 days - has the yeast finished up eating the sugar?

Is there enough pressure in that thing now to toss it in the fridge for 2-3 days and celebrate after a week?

What is the exact yeast process when its in the bottle- why condition for 2-3ish weeks? Besides- the age ol moniker- it gets better with age...

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The standard rule of thumb is no less than 2 weeks in the bottle before drinking, but 3 is better. This also depends on the brew, how much priming sugar you used, etc. Let it sit for another week or two. Its hard to resist, but your patience will be rewarded!

Once I have my beer in bottles I wait a minimum of at least two to three weeks (stored at around 70-72 degrees) before opening any. But that's just for a quick taste... A month is about how long I wait before enjoying it.

As for the sediment I check after about 4 or 5 days to see if there are any yeast floaties that haven't settled and if there are any I give each bottle a good shake and back to the cellar they go. It seems to break up the small chunks and keeps any from clinging around the glass near the top of the beer. This seems does the job for me. Once you have a few batches in the pipeline the temptation to open any too early goes away..LOL.

I also bottle one or two in plastic PET soda bottles (Pepsi) to give me an idea as how the carbonating and clearing is getting along.

I have only done a few brews, but as others have said, the beer seems to get better in the three to four week range conditioning in the bottle as opposed to the two weeks recommended as a minimum usually. Feel free to try one after the two weeks if the sediment is settled, then try more after it conditions longer to try and notice the difference in taste. I have also found that conditioning longer(around 4 weeks) results in a stronger head and better lacing. The sediment will always be there, just pour carefully and enjoy. I have found that when I pour under decent light I can see when the sediment is about to be poured out and I know when to stop and rinse out the bottle. This is just information based on my opinion and experience.

It's your first beer. Crack one after a week, who cares. If it's good enough that you like it, then great. If it's still flat or doesn't taste quite right, then wait some more. You've waited long enough for your first homemade beer ever, might as well give 'er.

Hell, 25 or whatever batches later and I still try them too soon. It's not like I don't have 50 more of them to enjoy "properly", after all.

Just tasted an IPA I bottled 9 days ago and it was nearly carbed. I don't have a problem with aging/conditioning most of my beers, but I'm always torn with IPAs - because although I want the beer to be finished, I also want to maximize and appreciate that dry hop aroma blast. This one was dry-hopped with 2oz Simcoe and 2oz Cascade. And those dry hops have such a small window that immediately starts closing after they are in solution. I'm getting thirsty thinking about it. I'm always trying to find that sweet spot where the beer is at maxiumum freshness while still being fully conditioned.

Just tasted an IPA I bottled 9 days ago and it was nearly carbed. I don't have a problem with aging/conditioning most of my beers, but I'm always torn with IPAs - because although I want the beer to be finished, I also want to maximize and appreciate that dry hop aroma blast. This one was dry-hopped with 2oz Simcoe and 2oz Cascade. And those dry hops have such a small window that immediately starts closing after they are in solution. I'm getting thirsty thinking about it. I'm always trying to find that sweet spot where the beer is at maxiumum freshness while still being fully conditioned.

I don't understand why this is so complicated for people to grasp....

People always say "IPA's have to be consumed fresh, yadda yadda yadda."

But that doesn't mean you drink green uncarbed beer. The beer STILL has to go through it's natural processes before it's ready to drink. And that takes as long as the bosses, the yeast needs it to take.

I just cracked open an IPA that I bottled maybe 6 months ago, and it's beautiful.

It's perfect. It's hoppy, in both flavor and aroma.

People over simplify and pass around around "advice" or brewing chestnuts, without really thinking them through. All beers need to go through their processes.

If it takes three weeks to carb and/or condition, or more, THEN IT'S NOT READY YET. And the hop presence people are so worried about losing, hasn't even fully developed yet, either.

Often the hoppiness of an ipa doesn't really come into it's own, or develop til certain other conditioning in the bottle or keg occurs. Then the hops come to the forefront.

It's still dependent on the beer, not being green still.

People also forget that IPAs originally were meant to survive long arduous sea journeys. They often weren't even consumed for 6 months or more til the ships reached their destinations.

I've brewed gallons of IPAs and I've yet to have one where the hoppy magic faded as soon as most noobs think it will. The "window's" not as small as most folks think it is.

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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew